Lemon-Glazed Grilled Shrimp

Sunchoke Purée and Microgreens

Chef Osvaldo Garrida of Capitale | New York

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Adapted by StarChefs | February 2019

INGREDIENTS:

Lemon Glaze: (Yield: 2 quarts)
¼ cup Dijon mustard
3 tablespoons honey
1 cup lemon juice
½ cup orange juice
2 preserved lemons, seeded and finely chopped 
1 quart vegetable oil

Sunchoke Purée: (Yield: 5¾ cups)
1 ounce butter
1 pound peeled sunchokes, diced small
4 ounces peeled russet potatoes, diced small
¼ white onion, diced small
2 ribs celery, diced small 
3 cloves garlic, smashed and peeled 
2 cups milk
½ cup chicken stock
White pepper
Salt

To Assemble and Serve: (Yield: 5 servings)
15 shrimp, peeled and deveined 
Microgreens 

METHOD:

For the Lemon Glaze:
To a Vitamix blender, add Dijon, honey, juices, and lemon. On medium-low speed, purée while streaming in oil to emulsify.  

For the Sunchoke Purée:
In a saucepan over low heat, melt butter and sweat sunchokes, potatoes, onions, celery, and garlic until celery softens. Add milk and stock, bring to a boil, decrease heat, and simmer 25 minutes, until potatoes and sunchokes are tender. Strain, reserving solids and liquid separately. Transfer solids to a Vitamix blender and purée while adding reserved liquid until desired consistency is achieved. Season with white pepper and salt.   

To Assemble and Serve: 
An hour before cooking, marinate shrimp in some of the Lemon Glaze. Prepare and heat grill. Heat oven to 350°F. Skewer shrimp and grill until cooked halfway. Into a shallow hotel pan, pour some Lemon Glaze, add shrimp, and finish in oven, about 6 minutes. On the center of a serving plate, spread a small amount of Sunchoke Purée. Top with shrimp skewer. Garnish with micro greens. 

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